Fig Pecan Fondue

Name: Fig Pecan Fondue
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1/2 cup dry white wine; 1/2 cup fig preserves; 1/4 cup toasted pecans, ground; 1 tablespoon fresh lemon juice; 1/2 lb gruyere cheese, grated (2 cups); 1/2 lb emmenthaler cheese, grated (2 cups); 2 tablespoons cornstarch; 1/4 teaspoon fresh ground black pepper; grated fresh nutmeg (a little sprinkling); pumpernickel bread, cubed for dipping; sourdough bread, cubed for dipping

Submitted by ratherbeswimmin

"In 'A Southerly Course' by Martha Hall Foose"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6

ingredients

¹⁄₂ cup dry white wine
¹⁄₂ cup fig preserves
¹⁄₄ cup toasted pecans, ground
1 tablespoon fresh lemon juice
¹⁄₂ lb gruyere cheese, grated (2 cups)
¹⁄₂ lb emmenthaler cheese, grated (2 cups)
2 tablespoons cornstarch
¹⁄₄ teaspoon fresh ground black pepper
grated fresh nutmeg (a little sprinkling)
pumpernickel bread, cubed for dipping
sourdough bread, cubed for dipping

directions

In a medium saucepan over medium heat, combine the wine, fig preserves, pecans, and lemon juice.
Cook, stirring often, until the preserves are melted.
In a bowl, combine the cheeses, cornstarch, pepper, and nutmeg.
Stir the cheese mixture into the preserves one small handful at a time, making sure that each handful is completely melted before adding the next.
The fondue can bubble a bit, but don't let it boil.
Transfer the cheese mixture to a warm fondue pot and keep warm over a burner.
Stir occasionally.
Serve right away with cubes of pumpernickel and sourdough bread for dipping.